i tried both recipes listed by posters below...AND one i found on epicurious. its the first one listed on the website.
the epicurious recipe was similar to Nyleve's recipe but included milk instead of water, and more eggs. i found this churro to be lighter and creamier in taste. very delicious.
next was Nyleve's recipe. i liked the firmness of the batter as i piped it out into the fryer. it held its shape for a much nicer presentation (maybe i'll just add more flour to the 1st recipe next time) but the flavor texture wasn't as nice as #1. almost, but not quite.
finally i did butterfly's spanish churro recipe. also held a nice shape but didn't care for the flavor AT ALL. i remember hating the churros in spain (i'm from california and used to the mexican version growing up) but i thought i'd give this recipe a try anyway. i think churros really need the egg in it to keep it light and airy.
thanks again to you who posted recipes for me! :)